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Maize flour mills, 20–300 TPD

Complete maize milling lines that peel and degerm the grain before milling, for super-sifted maize meal, grits, germ and bran. Built as stand-alone maize mills or as a maize line next to a wheat mill.

Why degerming matters

The germ decides how long your meal keeps

Whole maize ground straight through a hammer mill gives a dark meal that turns rancid in weeks, because the germ carries the oil. A degerming mill takes the germ and the hull off first, then grinds the clean endosperm.

Longer shelf life: low-fat meal keeps for months in the bag.
Whiter meal: the product your market pays more for.
More products from one tonne: meal, grits for brewing and snacks, germ for oil pressing, bran for feed.

Steel grain silos at a 300 TPD maize flour mill in Zambia

Grain silos at a 300 TPD maize flour mill, Zambia.

The process

From maize grain to bagged meal

Stage	What happens	Machines
1 Intake and storage	Maize is weighed, pre-cleaned and stored in steel silos.	Drum pre-cleaner, bucket elevators, chain conveyors
2 Cleaning	Stones, dust, metal and broken grains come out.	Vibro separator, destoner, aspirator, magnets
3 Conditioning	A small, even dose of water toughens the hull and germ so they come off in large pieces.	Dampener, moisture control
4 Peeling and degerming	The hull is rubbed off, then the germ is knocked loose from the endosperm.	Peeling machines MNML / MNMS, degerminator MNJ
5 Germ separation	Germ is separated from grits by size and weight.	Embryo selector TSQX, plansifter
6 Milling and sifting	Clean grits are ground on roller mills and graded into meal and grits.	Roller mills, plansifters
7 Packing	Meal is bagged in 1–50 kg bags; germ and bran are bagged separately.	Packing scales

What it looks like

A 300 TPD maize flour mill

Packing

Automatic packing scale with sewing conveyor for 25 and 50 kg bags.

Pulse jet bag filter in a maize flour mill

Dust control

Pulse-jet bag filters keep the mill clean and recover product.

Storage

Steel silos sized for several weeks of milling.

Photos: 300 TPD maize flour mill, Zambia.

Capacities

Pick the line for your market

Capacity	Typical buyer	Products
20–50 TPD	District miller, school-feeding and relief supply	Super-sifted meal, bran
50–120 TPD	Regional brand, often next to an existing wheat mill	Meal, grits, germ, bran
150–300 TPD	National brand, export to neighbouring countries	Several meal grades, brewing grits, germ for oil

We size the line from your maize and the meal your market buys. The photos on this page show a 300 TPD maize mill in Zambia equipped with the same types of machines.

Questions

Maize milling questions buyers ask

What extraction do I get from maize?

It depends on the meal you sell. A degerming mill splits one tonne of maize into meal and grits, germ and bran; the more refined the meal, the lower its share. We give the split for your product in the quotation.

Can one mill run wheat and maize?

Not on the same machines at the same time. A maize line needs peeling and degerming before milling. Many buyers add a maize line beside the wheat mill and share intake, silos, packing and the control room.

Can I start with a hammer mill and upgrade later?

Yes. A hammer mill gives whole maize meal at the lowest cost. Adding peeling and degerming later lets you sell refined meal. Plan the building for it from the start.

What do I do with the germ?

Sell it to oil pressers or press it yourself. Germ is one of the most valuable by-products of a degerming mill.

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Inside a maize mill